Easy homemade Creamy Tomato Pasta

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Think of it: a creamy sauce hugging your favorite pasta. It’s the kind of dish that warms you from the inside out and will definitely satisfy your taste buds.

Why You’ll Fall in Love with This Recipe

People seriously love this creamy tomato pasta because it hits that sweet spot between simplicity and delicious indulgence. With just a few pantry staples, you can create a rich, flavorful, creamy sauce that just works beautifully with any pasta.

It’s quick to make, clocking in at around 25 minutes from start to finish. Honestly, it tastes like something you’d enjoy at a cozy Italian restaurant! The heavy cream makes the sauce unbelievably luxuriously creamy, and a sprinkle of fresh basil adds a wonderful, refreshing touch. Whether I’m craving comfort food or need something easy to impress guests, this recipe always delivers.

Simple Ingredients You Need

Gather these simple items, and you’re halfway to pasta perfection!

200g pasta (penne or spaghetti work well)
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 can (400g) chopped tomatoes
1/2 cup heavy cream (or plant-based cream for a dairy-free option)
1/4 cup grated parmesan cheese (optional for dairy-free)
Salt and pepper, to taste
Fresh basil leaves, chopped, for garnish

(You’ll find the full list with exact measurements below in the recipe card section!)

Let’s Cook! Easy Directions

Ready to make some magic? Follow these simple steps:

Cook the pasta: Get your pasta cooking according to the package instructions until it’s perfectly al dente. Drain it, but don’t forget to save about 1/2 cup of pasta water. You might need it later!
Sauté the onion: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until they start to soften.
Add the garlic: Toss in the minced garlic and sauté for just 1-2 minutes until it smells lovely and fragrant.
Simmer the tomatoes: Pour in the canned tomatoes and bring the mixture to a gentle simmer. Let the sauce cook for 5-7 minutes, stirring occasionally. This helps the flavors develop.
Stir in the cream: Pour in the heavy cream and cook for an additional 3-5 minutes, letting the sauce to thicken slightly.
Combine pasta and sauce: Add the cooked pasta to the sauce and toss to coat. If the sauce needs thinning, stir in some of that reserved pasta water until it reaches your desired consistency.
Season and finish: Season with salt and pepper to taste. If you’re using it, stir in the grated parmesan cheese now for extra richness.
Garnish and serve: Garnish with fresh basil leaves before serving. Enjoy!

Quick Facts

Servings: 2 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Mix it Up: Try These Variations!

Looking to mix things up? This recipe is super flexible!

Add protein: Make it a heartier meal by adding cooked grilled chicken, shrimp, or even crumbled, crispy bacon. Yum!
Vegan option: Easily make this a dairy-free version by swapping the heavy cream for a plant-based cream and skipping the parmesan. You can also add a dairy-free cheese substitute for that cheesy goodness!
Vegetable boost: Stir in some sautéed spinach, zucchini, or bell peppers when you add the tomatoes for extra color, extra texture and flavor.

Storing & Reheating

Got leftovers? Lucky you! This creamy tomato pasta can be stored in an airtight container in the fridge for up to 3 days.

For reheating, I find warming it up in a skillet over medium heat works best. Add a splash of water or extra cream to loosen the sauce if it has thickened in the fridge. You can also microwave it in short intervals, stirring in between to ensure even heating.

Got Questions? Quick FAQs!

How can I make this recipe spicier? Easy! Add a pinch of red pepper flakes when you sauté the garlic, or stir in some hot sauce or chopped fresh chili with the tomatoes.
Can I make this pasta dish ahead of time? Yes! You can prepare the sauce ahead of time and keep it stored in the fridge. Then, just cook the pasta when you’re ready and combine it with the sauce.
Is it possible to make this pasta dairy-free? Absolutely! Just swap the heavy cream for a plant-based cream and leave out the parmesan. It’s still wonderfully creamy and delicious.
Can I use fresh tomatoes instead of canned? Yes, you can substitute fresh tomatoes, but you’ll need to peel and chop them, and you might need to cook the sauce a little longer to reach the right consistency.
How can I make the sauce thicker? If you want a thicker sauce, you can cook it a bit longer to allow it to reduce, or add more heavy cream. Adding a bit of pasta water when tossing the pasta can also help it reach the perfect consistency.

The Perfect Bite Every Time

This creamy tomato pasta is an incredibly satisfying dish that’s perfect for busy weeknights or anytime you’re in the mood for a comforting meal. With minimal ingredients, it’s so easy to prepare but truly feels like a treat. Whether you’re cooking for myself or entertaining guests, this pasta always hits the spot.

Give it a try – you won’t be disappointed!

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Printable recipe card for the Creamy Tomato Pasta! You can easily copy and paste this into a document to print.

Creamy Tomato Pasta

🌟 Indulge in a rich, creamy tomato pasta that’s perfect for weeknight dinners or a comforting treat. With a blend of sweet tomatoes and smooth cream, this dish is easy to make yet luxurious in flavor. It comes together quickly, making it a go-to for busy nights when you crave something indulgent and satisfying.

Yields: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

200g pasta (penne or spaghetti work well)
1 tablespoon olive oil¹
1 onion, finely chopped
2 garlic cloves, minced
1 can (400g) chopped tomatoes
1/2 cup heavy cream (or plant-based cream for a dairy-free option)
1/4 cup grated parmesan cheese (optional for dairy-free)
Salt and pepper, to taste
Fresh basil leaves, chopped, for garnish

Instructions

Cook the pasta: Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
Sauté onion: Heat olive oil in a large skillet over medium heat.² Add chopped onion and cook for 2-3 minutes until softened.
Add garlic: Add minced garlic and sauté for another 1-2 minutes until fragrant.
Simmer tomatoes: Pour in canned tomatoes and bring to a simmer. Cook for 5-7 minutes, stirring occasionally.
Stir in cream: Stir in the heavy cream and cook for an additional 3-5 minutes, allowing the sauce to thicken.
Combine: Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water if the sauce needs thinning.
Season: Season with salt and pepper to taste. If using, stir in grated parmesan cheese.
Garnish: Garnish with fresh basil leaves before serving.

Notes & Variations

For a heartier meal, add cooked grilled chicken, shrimp, or crispy bacon.
For a vegan option, use plant-based cream and skip the parmesan (or use a dairy-free substitute).
Stir in sautéed vegetables like spinach, zucchini, or bell peppers for extra flavor and texture.
Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet or microwave (add a splash of water or cream if needed).³